Recipe: Yummy Paella

Paella. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. Paella is a typical Spanish recipe and is traditionally cooked in a "paellera" – a round flat pan with two In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on. This Classic Spanish Paella rivals any restaurant Paella!

Paella Types of paella include, Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Read the Seafood Paella recipe, the iconic Spanish dish. Paella is a traditional dish of Spain. You can have Paella using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Paella

  1. It’s 100 grams of fresh mussels.
  2. Prepare 70 grams of peas.
  3. You need 70 grams of green beans, cut into short lengths.
  4. It’s 5 tbsp of olive oil.
  5. Prepare 250 grams of boneless chicken breast, cut into chunks.
  6. You need 150 grams of king prawns, peeled and deveined.
  7. You need 1 of large spanish onion.
  8. It’s 4 of large cloves of garlic.
  9. Prepare 2 of medium tomatoes, chopped.
  10. You need 1 of handful of fresh parsley.
  11. It’s 800 ml of chicken stock.
  12. You need 1 pinch of of saffron threads.
  13. Prepare 350 grams of paella rice.
  14. It’s 200 grams of chorizo, sliced.
  15. You need 10 of green stuffed olives, sliced.
  16. It’s 1 of smoked paprika.
  17. It’s 1 of salt and pepper to taste.
  18. It’s 1 of red pepper, sliced.
  19. It’s 80 grams of squid, cut into rings.

Its home is Valencia, but variations exist in the different Spanish Traditionally, the paella is cooked out of doors, over a wood fire. For millions of holiday makers, the high pound does mean cheaper margaritas and paellas. Paella mixta: mixed meat and seafood. Fideuàis: a Paella that uses Simpler versions of Paella are called "un arroz" ("a rice").

Paella instructions

  1. Soak the saffron in 3 tablespoons of hot water. Then heat the wine in a pan and add the mussels. Cover with a lid and cook until open..
  2. Heat half the oil in a paella pan or large frying pan. Season the chicken with salt and paprika, and fry until starting to brown. Add the king prawns and fry until pink..
  3. Remove from the pan then add the onions and garlic and fry until the onions soften and brown. Then add the red pepper, tomatoes and parsley and cook for 3 mins..
  4. Stir in the stock, saffron liquid and the liquid the mussels were cooked in. Season with salt and pepper and bring to the boil. Stir in the rice, chicken, prawns, squid, chorizo, beans and peas..
  5. If using an oven, preheat to 180°C, then add the paella. Cook for 15 minutes. If using the hob, cook over a medium hear for about 10 mins, stirring occadionally. Add the olives and mussels and cook for another 10 minutes. When done, serve straight from the pan and enjoy!.

These recipes are mostly rice with very few. Paella is made with saffron and not the other types od herbs listed, and it is traditionally made with whole chicken What makes the authentic Spanish Paella so flavorful is the use of powdered saffron. This paella recipe makes paella for two, and includes options for mixta (meat and seafood), seafood and vegetarian versions. Paella Para Dos: Paella for Two. Borrowed from Spanish paella, from Catalan paella ("pot; pan"), from Old French paelle, from Latin patella ("plate, small pan").

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